As Dry July is in full swing, non-alcoholic drinks are once again in the spotlight.
Considered an alternative to the traditional cocktail experience, mocktails and non-alcoholic beverages have gained more popularity in recent years than ever before.
QT Auckland Food and Beverage Director Chad Mills said there are several reasons people choose non-alcoholic options in the current environment than there has been in the past.
According to Mills, lifestyle, cost, and health are the leading causes of why people have switched to mocktails, as there are many who fall into each category. The health movement has been the biggest driver he has seen, especially as younger consumers opt to avoid excessive drinking.
Mills said that having a decent non-alcoholic offering has become an expectation.
“Plenty of products are entering the market, demand is high, and developing a well-rounded non-alcoholic menu is an important message to present to your customers. A simple soda or soft drink isn’t enough anymore,” said Mills.
He added that a well-curated menu requires experience and skill to produce.
When working on non-alcoholic cocktails, Mills discovered that certain qualities that alcohol can bring to the table are tricky to replicate. He said it wasn’t just flavour but the aroma, weight, and texture of a cocktail too. Mills added that cocktail alternatives often taste too thin or are too sweet, so it can take time to find the right balance.
The cost of non-alcoholic cocktails largely depends on the offering and complexity of the drink, despite public perceptions that alternative drinks shouldn’t cost as much. Mills said customers are more attuned to mocktails being a more affordable option.
“In the past, they have tended to simply be a couple of juices and soda. On the flip side, quality non-alcoholic products can be very expensive. The relatively new ‘spirit alternatives’ take time, equipment, technique and expensive ingredients to get right, which comes at a cost.”
For Dry July 2024, Mills and the team at QT Auckland have worked on creating drinks that are different and unusual and have tried to avoid relying on what could be considered conventional mocktail options.
“Experimenting with flavour has been a great experience for the team, and we will continue developing the menu in the future.”
